Fried Milk Caps
⏳ Time
30 minutes
🥕 Ingredients
5
🍽️ Servings
4
Description
For this recipe, you can use not only milk caps but also chanterelles, honey mushrooms, and even slippery jacks. If you are serving the mushrooms not as a side dish but as a standalone dish, you will need 250 grams per serving.
Ingredients
- Salted milk caps - 17.6 oz
- Olive Oil - 1.5 tablespoons
- Parsley - 3 stalks
- Garlic - 1 clove
- Salt - to taste
Step by Step guide
Step 1
Separate the mushrooms into caps and stems, saving the stems for a future soup, and rinse the caps under cold water, removing any sand, moss, and pine needles if found. Cut the caps into larger pieces and place them in a skillet, cover with a lid, and cook without oil over low heat, shaking the skillet, for 10 minutes. Drain the juice.
Step 2
Season the mushrooms with salt, drizzle with oil, and sprinkle with finely chopped parsley and garlic. Mix well and cook over low heat, stirring, for 3 minutes. Serve immediately. This makes a great side dish for meat.
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